Sorrel
Read about Sorrel in the Standard Cyclopedia of Horticulture
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Sorrel. Various species of Rumex (which see) produce large thick acid leaves which are prized for salads or for "greens." Leaves of some of the native or naturalized species are gathered as pot-herbs in many parts of the country. In the Old World, however, several species are regularly cultivated in kitchen-gardens; in this country these cultivated species are relatively little known. They are perennials of the very easiest culture. Usually they persist for a number of years after well established, giving an abundance of soft edible leaves early in the spring when herbage is scarce. They are usually grown from seeds, and plants fit for cutting may be had when the plants are one or two years old. Plants should be placed at one side of the garden where they will not interfere with the regular tillage. No special treatment is demanded. When they begin to show signs of failing, new plants should be started or the old ones may be taken up and divided. The rows should stand about 18 inches apart. Do not let the plants exhaust themselves by seed-bearing. The spinach dock (Rumex Patientia) is one of the best and earliest. The belleville (Rumex Acetosa) is also an excellent plant for the home-garden and has the advantage of following the other as a succession. Various other species may be had of European seed-dealers. See Dock and Rumex.
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- This article is about the common sorrel plant. For horses, see sorrel (horse). For the Oxalis plant, see wood sorrel.
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Common sorrel, also known as spinach dock and either ambada bhaji or gongoora in Indian cuisine, is a perennial herb that is cultivated as a leaf vegetable.
Sorrel is a slender plant about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, oblong leaves. The lower leaves are 7 to 15 cm in length, slightly arrow-shaped at the base, with very long petioles. The upper ones are sessile, and frequently become crimson. The leaves are eaten by the larvae of several species of Lepidoptera including blood-vein.
It has whorled spikes of reddish-green flowers, which bloom in June and July, becoming purplish. The stamens and pistils are on different plants; the ripe seeds are brown and shining.
Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads and shav; they have a flavor that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid, and so may be contraindicated in people with rheumatic-type complaints, kidney or bladder stones. Sorrel is also a laxative.
In the Caribbean, sorrel typically refers to Jamaican Red Sorrel or Roselle. A popular dark red sorrel beverage has a sweet, spiced flavor. Roselle is also used in tarts and jellies, and the fiber is used by craftspeople.